Recette de Mochis Noix de Coco Matcha

Hi everyone, I'm Justine. Welcome to my channel. I hope you're doing well. I'm very happy to see you in this new video. Today, I'm going to show you how to make mochi with tematcha and coconut. It's been a while since I wanted to show you a mochi recipe, but it took me a while to find the perfect recipe for the mochi dough. By the way, did you know that we say mochi and not mochi as we can hear it very often? So we're going to make the tematcha and coconut filling together, and then the mochi dough that will surround this filling. It may seem a bit technical, but once you understand it, it's really easy. I'm going to give you my tips on how to do it perfectly. I'll leave you with the ingredients and the recipe in the video. First, in the bowl of a small colander, mix the grated coconut. Then add the almond powder, the icing sugar, and the pinch of salt. And mix to get a slightly finer powder. Here's what we get. Then reserve in a bowl. Then add half of the coconut oil without melting it beforehand. Also add the tematcha ceremony. Mix everything. Then add the rest of the coconut oil, the cashew nut puree, and the maple syrup. Mix a little. Then work with your hands for a few minutes to get a very homogeneous crumble texture. Finally, little by little, add the water. Then work with your hands between each addition. You should get a dough with which you can shape small balls. A little tip, take a quality tematcha, it must be very greenish. For my part, I use the anataematcha. I will give you the reference in the info bar. This is not a partnership but a personal purchase. The mochi filling is finished. We then take pieces of 30 grams that we weigh with a scale. Then we shape round balls between the palms of our hands. In total, you should be able to form 10 balls and thus have 10 mochi afterwards. Here's what we should get. To finish, set aside on a plate and prepare the mochi dough. In a bowl, pour water with brown sugar or cane sugar. Mix well with a whisk. Then add the glutinous rice flour. By the way, glutinous rice is very important because it will not work with a classic rice flour. Mix well with a whisk to get a perfectly homogeneous dough. The dough is ready. Cover with cling film. And cook in the microwave for 1 minute 30 seconds at 900 watts. After 1 minute 30 seconds, remove the film and mix well with a spatula. Replace the cling film and put back in the microwave for 1 minute 30 seconds, still at 900 watts. After 1 minute 30 seconds, remove the film and mix again. Cover one last time and put back in the microwave, this time at 600 watts for 2 minutes 30 seconds. Here's what we should get after cooking. The mochi dough is cooked when it is translucent. Before cooking, it is milky white. If this is still the case, it will take a little longer to cook. A little tip for this last phase of cooking. Do not hesitate to break up the 2 minutes 30 seconds into 1 minute and then 1 minute 30 seconds. Because depending on the microwave, you can sometimes have small differences in cooking. Here our mochi dough is well translucent, it is ready. We then sprinkle our worktop with tapioca starch, which will be more digestible and less allergenic than corn for example. Then we pour the mochi dough over the starch. We sprinkle it again with tapioca starch. Then we flatten it a little with our hands while covering it with starch on both sides. And we cut our mochi dough into pieces with a chisel or a pastry scraper. And it will be necessary to soak the cut ends in the starch to prevent the dough from sticking. So me personally on the video I made dough for 10 mochi, but I advise you to prepare it rather in 2 times. Because it is a dough that must be worked very quickly and slightly warm. So I put the quantities of ingredients for 5 mochi and it will be necessary to repeat the operation twice to have your 10 mochi. Then we take a piece of mochi dough that we stretch slightly with our hands well coated with starch. We place a ball of cocoa matcha filling in the center. And we close the mochi dough on the filling like a ball by pinching the dough well to fix it. Then we turn and twist so that the dough stays in place. At this stage, do not hesitate to put a little more starch. Here is what we should get, we will then start the same operation for the 9 other mochi. Then I reserve them on a presentation plate and I sprinkle the top of each mochi with a little matcha tea. We can then taste them with a little tea. Note that they are kept for about 4 days in the fridge by wrapping each mochi well with a cling film so that the dough remains very soft and flexible. And here is the recipe is finished, enjoy your meal! My mochi with matcha tea and coconut are finished, do not forget the little blue thumbs if you liked the video. Do not hesitate to share it and then tell me in the comments if you are going to try this recipe. As for me, I'll see you very soon for more gourmet videos, take good care of yourself. Bye!